Cashew Dipping Sauce Zwt Ii Asia Recipes

CASHEW DIPPING SAUCE

Cashew Dipping Sauce image

Instead of using peanut sauce for dipping salad rolls, instead try this cashew sauce. Garnish with your favorite items.

Provided by Donald Blair

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup cashew butter
4 cloves garlic, minced
4 tablespoons brown sugar
2 tablespoons fish sauce
4 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 medium lime, juiced
1 tablespoon chili-garlic sauce
1 (14 ounce) can coconut milk

Steps:

Put cashew butter in a bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil together. Add lime juice and chili-garlic sauce.
Bring coconut milk to a simmer in a pot over medium heat. Pour warm coconut milk into the cashew butter mixture and whisk until smooth. Taste and adjust as needed. Transfer to a serving dish.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 18.7 g, Fat 27.4 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 12.5 g, Sodium 515.8 mg, Sugar 6.9 g

STRAWBERRY-BANANA TOFU PUDDING (ZWT II - ASIA)

Strawberry-Banana Tofu Pudding (Zwt II - Asia) image

This recipe has been entered for ZWT II & was found on the net courtesy of The Straits Cafe at: straitscafe.com. Per the intro ... "Tofu for dessert? Well, you've never had a treat like this!" I don't know how a recipe could be any easier than this, but plan ahead as this needs to chill overnight. The 5 min prep time of course doesn't include the chilling time. :-)

Provided by twissis

Categories Dessert

Time 5m

Yield 6 5 oz servings, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups firm tofu (cubed)
1 1/2 cups strawberries (sliced)
1 banana (sliced)
1 teaspoon vanilla
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons honey

Steps:

In a blender, combine all ingredients & blend till smooth & creamy.
Pour into individual serving dishes or pudding glasses & chill overnight.

Nutrition Facts : Calories 75, Fat 1.5, SaturatedFat 0.3, Sodium 101.6, Carbohydrate 13.9, Fiber 1.5, Sugar 10.2, Protein 3.1

KATHY #2 - BEAN SPROUT SALAD (ZWT II - ASIA)

Kathy #2 - Bean Sprout Salad (Zwt II - Asia) image

Another of my sister's favorite recipes from her "Wei-Chuan Cookbook" by Huang Su Huei she originally found this when she lived in Taiwan. Like the last, this is so easy to fix.

Provided by twissis

Categories Vegetable

Time 10m

Yield 4 4 oz servings, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bean sprouts (rinsed & drained)
1 ounce dried shrimp (authentic, but optional)
2 green onions (chopped)
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon vinegar
1 teaspoon soy sauce
1/2 teaspoon sugar

Steps:

Put sprouts on serving dish. Top w/shrimp & green onions.
Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.

TAMARIND CASHEW SAUCE (DIP OR SAUCE...LOTS OF VARIATIONS)

Tamarind Cashew Sauce (Dip or Sauce...lots of Variations) image

I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set.

Provided by GoldsmithLissa

Categories Weeknight

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup cashews, chopped
2/3 cup fresh cilantro, chopped
2 garlic cloves, quartered
2 onions, chopped
1 cup sugar
1 teaspoon black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
powdered saffron
1/4 cup olive oil

Steps:

1. Combine the first seven ingredients in food processor.
2. Blend with short bursts until the mixture is well blended, and the.
3. cashews and garlic have been chopped into pieces about.
4. half the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl.
6. Heat the mixture for about 1 minute in microwave then stir until.
7. tamarind pulp dissolves completely.
8. Pour mixture into blender or food processor and mix with cashew mixture (approx 20 seconds).
9. Pour sauce into bowl. Add the oil and stir by hand.
10. Cover and refrigerate at least 30 minutes.

CASHEW GINGER SAUCE

Cashew Ginger Sauce image

This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.

Provided by Sharon123

Categories Sauces

Time 13m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 cups toasted cashews
1 cup water
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 tablespoon honey or 1 tablespoon sugar
7 teaspoons cider vinegar
1/2 teaspoon salt
cayenne, to taste

Steps:

Puree everything together in blender.
When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
Heat gently before serving.

Nutrition Facts : Calories 665.7, Fat 50.8, SaturatedFat 10.1, Sodium 1572.3, Carbohydrate 44.1, Fiber 3.5, Sugar 12.7, Protein 17.6

ORIGINAL LECHE FLAN - PHILIPPINES

Original Leche Flan - Philippines image

This recipe is posted for ZWT II - Asia taken from an Asian Food web site. The vanilla in this recipe can be substituted with lemon essence or peppermint.

Provided by Chabear01

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sugar
1 cup water
12 egg yolks
1 (14 ounce) can condensed milk
1 pint milk
1 tablespoon vanilla

Steps:

Caramel:.
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
Custard:.
Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

Nutrition Facts : Calories 511.9, Fat 17.2, SaturatedFat 8.6, Cholesterol 412.9, Sodium 144.9, Carbohydrate 76.8, Sugar 72, Protein 13.1

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